Duff Goldman's Gingerbread Cupcakes

Recipe found in Food Network Magazine Dec 2022 here

 

1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
2 large eggs
1 cup molasses
2 cups all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking soda
1 cup boiling water
 

For the Frosting:
4 cups confectioners’ sugar
1 8-ounce package cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
1 tablespoon pure vanilla extract

Preheat the oven to 350˚ F and line two 12-cup muffin pans with cupcake liners.
Make the cupcakes: Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Beat in the eggs one at a time, then beat in the molasses, scraping down the bowl.
Sift the flour, spices and salt into a medium bowl; add to the butter mixture and beat until just combined. Combine the baking soda and boiling water in a small bowl, then fold into the batter (it will be runny). Divide among the muffin cups. Bake until a toothpick comes out clean or with crumbs, about 20 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
Meanwhile, make the frosting: Beat the confectioners’ sugar, cream cheese, butter and vanilla in a large bowl with a mixer on low speed until incorporated. Increase the speed to medium high and beat until smooth. Spread or pipe on the cupcakes. Dust with cinnamon.